Primal “Hamburger Helper”

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This meal reminds me of the Hamburger Helper my mom used to have me make when I babysat my brothers.  Back them, HH was pretty simple:  meat, cheese sauce, & noodles.

This primal version of HH is really simple, too.  Meat, cheese, spices, & cauliflower.  My 2 year old likes this meal and I like that she’s eating her veggies without realizing it. 😉

Primal Hamburger Helper

1 1/2 lbs of ground beef

2 cups of cheddar cheese

1 head of cauliflower, broken up in small pieces

1 tsp onion powder

salt & pepper to taste

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Brown the beef in a large sauce pan.  While the beef is browning, break up your cauliflower in small pieces and steam it until tender (about 10-11 minutes).

Drain the fat off the meat.  Add in the cauliflower, cheese, and spices.  Mix it up and serve.

See how simple?

Enjoy!

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Crockpot Picadillo over Cauliflower Rice

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What is Picadillo?  Good question.  It’s traditionally a spanish mexican dish served over rice or in tacos.  I think it tastes similar to a chili soup.  While I liked this meal, I am not usually a fan of green olives, so I probably won’t make it often.  I still wanted to pass it onto you because I know a lot of you could like green olives and would like this dish much better than myself.

Slow Cooker Picadillo

Ingredients:

  • 2 1/2 lbs 93% lean ground beef
  • 1 cup minced onion
  • 1 cup diced red bell peppers
  • 3 cloves garlic, minced
  • 1/4 cup minced cilantro
  • 1 small tomato, diced
  • 8 oz can tomato sauce
  • 1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives
  • 1 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 2 bay leaves
  • kosher salt and fresh pepper, to taste

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Directions:

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives).  I also added some of the brine from the jar for added flavor.  Then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it’s ready, taste for salt and add more as needed. Discard the bay leaves and serve over cauliflower rice.

Enjoy!

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Mexican Cauliflower “Rice” for copycat Moe’s Burritos

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One of my favorite quick service spots to eat is Moe’s Burritos.  Unfortunately, my hole-in-the-wall town doesn’t have a Moe’s (or a Chick-fil-a, don’t get me started) so I have to resort to booking flights with connections in Atlanta and making sure my layover is long enough for me to hop over to Terminal C so I can eat at Moe’s.  See how sad I am?

I decided that I wanted to try to make something similiar for dinner to tide me over until my next flight in ATL.  I used low-carb tortillas (because I’m lazy and don’t make my own, but you can) for the burrito, made a cauliflower mexican rice that I found to be a great filler for the burrito.  But I didn’t think the rice worked very well as a stand-alone side.  And I whipped up some guacamole (mash avocado and add some homemade salsa, a dollop of sour cream, and salt).

Mexican “Rice” Recipe

1 small head of cauliflower, riced in a food processor

1 T coconut oil

1/2 yellow onion, chopped

1/2 – 2/3 can of tomato sauce (no sugar added)

1 tsp onion powder

1 tsp garlic powder

1 tsp minced garlic

1/4 tsp cayenne pepper (or more if you like things hot. I don’t)

Heat coconut oil in a pot.  Add onion and sauté until clear.  Add riced cauliflower in large pot and add all spices/tomato sauce.  I add sauce until it looks “right” to me.  I know that’s not very specific.  Heat cauliflower through, about 20 minutes, on med heat.

And it ends up looking like this:

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Make your guacamole:

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Then take a tortilla, add some previously cooked chicken, then some rice, then some cheese, then lettuce, salsa, sour cream, guacamole, etc…  Whatever you usually like on your Moe’s burritos.

Enjoy!

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Cheddar Cauliflower Muffins

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I know it’s been awhile since I posted a new recipe.  It’s been a busy couple of weeks for me – I’m a Disney Travel Agent (home-based) and there was a great discount released recently, so all my extra time has been helping my clients book & plan their trips.

But I’m back to a more normal life and have some time to do primal cooking again!

These biscuits are very good – they kind of remind me of potato/hashbrown cakes and go very nicely with a meat and veggie plate.

Cheddar Cauliflower Biscuits

Makes 12 muffins

Recipe Ingredients:

2 cups finely riced, raw cauliflower
2 eggs, beaten
2 Tbl melted butter
2 cups grated cheddar cheese
1 Tbl dried onion flakes (I use onion powder sometimes instead)
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp baking powder
1/4 cup coconut flour

Combine the cauliflower, eggs, & melted butter in a medium bowl.  Add the grated cheese and mix well.  Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined.  Divide the batter evenly between 12 greased muffin cups.  Bake in a preheated 375 degree (F) oven for 45 minutes or until golden brown.  Remove and serve warm or cold.

 

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Primal/Low Carb “Mac” and Cheese

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So my favorite childhood meal was my mom’s macaroni and cheese.  I’ve missed it since we gave up all things pasta.  A few months back I discovered the wonder of riced cauliflower and immediately thought that I could roughly chop cauliflower to make elbow “noodles” and make my favorite meal – mac and cheese!

This tastes just like the mac and cheese my mom used to make, but the consistency is definitely more runny than mac and cheese with pasta.

“Macaroni” and Cheese

1 medium head of cauliflower roughly diced

2 cups of milk (2% or higher fat content)

3 T of fat (butter, coconut oil, bacon grease, etc..)

2 T of coconut flour

1 tsp onion powder

1/2 teaspoon of white pepper (can substitute black pepper)

Sea salt to taste

1 squirt of yellow mustard (about 1/2 tsp)

2 generous cups of sharp cheddar cheese

1 ham steak, chopped in bite size pieces

Roughly chop your cauliflower so it looks something like this (and set aside):

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I still used my food processor for “chopping” the cauliflower because I’m lazy.

Chop up your ham and cook in a skillet until the moisture is cooked off and the ham starts to brown.  I actually drained off the water in the middle of cooking the ham to speed up the process.  Set the ham aside.

In a saucepan over med/high heat, melt your fat of choice and whisk in your flour until the mixture starts to bubble.  Pour in the milk and whisk continuously until the milk starts to boil.  Take off heat.

In a large bowl, mix together the milk mixture, ham, cauliflower, & seasonings (onion powder, pepper, mustard, salt).  Add cheese and mix together.

Pour mixture into a greased baking dish and cook in an oven at 350 degrees UNCOVERED for 1 hour, or until things look nice and bubbly.

Enjoy!

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Paleo/Primal Goulash

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One of our favorite meals before going grain/gluten free was goulash.  Since I’ve been having such great success with cauliflower rice, I figured I would roughly chop up some cauliflower and use it as a substitute for elbow macaroni.  It worked really well – so much so that my 18 month old wanted seconds and that’s saying something!

Goulash

1 lb of ground beef

1 large onion, chopped

1 tsp of garlic

2 (8 oz) cans of tomato sauce

1 can (14.5 oz) of petite diced tomatoes, drained

1 tsp soy sauce

1 tsp of worcestershire sauce

1/2 tsp salt

1/2 tsp oregano

1/2 tsp basil

1/4 tsp pepper

1/2 tsp onion powder

1 small head of cauliflower, coarsely chopped

1/4 cup of parmesan cheese (unless you’re paleo)

Brown meat.  Drain off the excess fat and add the chopped onions.  Cook until the onions are tender, about 10 minutes.  Add the garlic and cook a minute or so until garlic is fragrant.

Add all the rest of the ingredients except the chopped cauliflower.  Stir and simmer for 20 minutes, uncovered.

Add the cauliflower and simmer another 20 minutes, covered this time.  Stir occasionally.

Add the parmesan cheese, if using, and stir.

Enjoy!

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Mexican Chicken & Cauliflower Rice

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If you are on a paleo/primal/low carb diet, you owe it to yourself to try cauliflower rice.  It’s amazing, and I’m not just saying that.  It really does take the place of rice very well.  I’ve tried multiple recipes for cauliflower mashed potatoes and everytime I’ve hated it.  Yuck!  But cauliflower rice?  Yum!

Mexican Chicken and Cauliflower Rice

2 tablespoons of olive oil or coconut oil

1 medium yellow onion

1 head of cauliflower (use a food processor to “rice” it)

1 4 oz can of green chilies, diced

2 – 2 1/2 cups of cooked, shredded chicken

1/2 teaspoon of sea salt

1/2 teaspoon of cumin

1 teaspoon of chili powder

1/2 teaspoon of oregano

1/2 cup of white mexican cheese, shredded

In a large skillet, heat the oil over medium heat.  Add diced onions and saute for 5 minutes, or until onion is translucent.  Add riced cauliflower to onions and mix.  Cook for 10 minutes, covered, until cauliflower is soft.  I stirred this mixture several times throughout.

Mix in diced chilies and shredded chicken and spices.  Cook for another 5 minutes, until heat through.

Take the skillet off the heat and add in the shredded cheese.

Serve and enjoy!  You can top this with salsa, avocado, cheese, or whatever else!

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